Street Corn Chicken Rice Bowl Recipe
These Street Corn Chicken Rice Bowls combine juicy grilled chicken, creamy street corn, rice, avocado, fresh toppings and an optional street corn sauce for a flavorful and satisfying meal. Perfect for meal prep, easy weeknight dinners, and summer entertaining.
Ingredients
Marinade + Grilled Chicken:
- 4 boneless, skinless chicken breasts
- ¼ cup soy sauce or tamari or coconut aminos
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 teaspoons worcestershire sauce
- 2 teaspoons garlic minced
- 1 teaspoon lemon juice
Mexican Street Corn Salad:
- 2 cups grilled corn heaping, approx. 4 cobs of corn
- ⅓ cup mayo
- ⅓ cup feta cheese crumbled
- ¼ cup red onion diced
- ⅓ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
- 1-2 tablespoons lime juice approx. 1/2 of a fresh lime, squeezed
- ½ tablespoon garlic minced
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Other Rice Bowl Options + Toppings (build your own):
- 4 cups rice of your choice cooked
- 1-2 avocado sliced
- cherry tomatoes halved
- additional fresh cilantro leaves
- jalapeño slices
- lime wedges
- sour cream
- black beans
Instructions
- Marinate Chicken: Combine ¼ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons worcestershire sauce, 2 teaspoons garlic and 1 teaspoon lemon juice in a bowl or container big enough to marinade your chicken in; whisk to combine. Place 4 boneless, skinless chicken breasts into the same container and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour).
- Prep Grill: Heat grill to medium heat (approximately 4000-450℉) and ensure grill grates are clean.
- Sear Chicken: Remove chicken from marinade (let excess drip off) and place chicken on direct heat (direct flame) and cook at medium heat for 4-6 minutes per side.
- Finish Cooking Chicken: Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don't need to flip during this part because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160℉ on your meat thermometer.
- Rest Chicken: Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165℉ (at thickest part of the breast). Cut into slices or cubes.
- Prep Grill + Corn: Heat grill to 450℉. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil. Use your hands to massage oil into each ear of corn. Sprinkle lightly with salt.
- Grill Corn: Grill on direct, high heat for a total of 8-10 minutes, turning every 2-3 minutes with grill tongs. Remove when corn is slightly charred. Let cool slightly and then use a sharp knife to cut off the kernels of corn.
- Combine Salad: Combine 2 cups grilled corn, ⅓ cup mayo, ⅓ cup feta cheese, ¼ cup red onion, ⅓ cup cotija cheese, ¼ cup fresh cilantro, 1-2 tablespoons lime juice, ½ tablespoon garlic, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper in a large bowl. Stir to combine.
- Adjust: Taste and add additional lime juice, chili powder, feta or any other ingredient, as desired. AND check out the Notes for an optional street corn sauce (it has a lot of the same ingredients as the salad so it is easy to whip together). Totally optional but feel free to whip that together if you want!
- Build Bowls: Between four bowls divide 4 cups rice of your choice, chicken and street corn salad.
- Customize: Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want! Enjoy!
Video
Notes
- Cooking Logistics: feel free to cook your corn along with your chicken if you want to OR you can cook your corn first and make your salad while your chicken cooks ... totally up to you!
- Optional Street Corn Sauce: 1/3 cup mayo, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, pinch of salt and then water to thin (we used 1 1/2 tablespoons to reach our desired consistency). Mix to combine and add more water as needed to thin out.
- My Favorite Bowl: I love to serve with rice, street corn salad, grilled chicken and avocado with the optional sauce!
- Dairy-Free: you can easily use a dairy-free feta in place of the reg. feta and cotija cheese.
- Salad - warm or cold: I love making the salad the day of as I personally think it tastes best slightly warm/room temp BUT it's totally fine to serve the street corn salad cold too - especially for leftovers, it is good either way!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 528kcal | Carbohydrates: 85g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 754mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
